Roasted Chicken Salad Recipe

Preparation Steps

1. 1

   Cook the Bacon

   In a skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet and place on a paper towel to drain excess fat. Once cooled, crumble into pieces.

2. 2

   Boil the Eggs

   In a small pot, place eggs and cover with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes. Remove from heat, drain, and place in cold water. Once cooled, peel and slice the eggs.

3. 3

   Prepare the Avocado and Tomatoes

   Halve the avocado, remove the pit, and scoop the flesh out with a spoon. Cut into slices or cubes. Halve the cherry tomatoes.

4. 4

   Assemble the Salad

   In a large bowl, combine mixed greens, crumbled bacon, sliced eggs, avocado, and cherry tomatoes. Drizzle with balsamic vinaigrette and season with salt and black pepper.

5. 5

   Serve

   Toss the salad gently to combine all ingredients. Divide into serving bowls and enjoy!